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Thai-Style Hot Wings ​| Chris Schlesinger

Friday, April 28, 2017

4 pounds chicken wings (tips discarded)
¼ c. good quality curry powder
kosher salt and fresh-cracked black pepper to taste
2 tablespoons sesame oil
2 tablespoons fresh ginger, minced
2 tablespoons fresh garlic, minced
¼ cups long Thai chilis, minced
¼ cup fresh lime juice
¼ cup fish sauce
1 tablespoon sugar
¼ cup fresh basil, chopped
¼ cup fresh cilantro, chopped
¼ cup fresh mint, chopped


Rub wings with curry powder, salt, pepper and sesame oil. Grill over medium-high heat, 5 to 8 minutes, turning often until chicken is cooked through. 

Toss all remaining ingredients together in a large bowl. Place cooked wings in bowl. Toss until wings are well coated with sauce. 

Serves 4 to 6.

Hatch Chile Sauce

Tuesday, March 21, 2017

​We’re going to Santa Fe on vacation in a couple of weeks. I love the food in New Mexico, and so, when I was doing an inventory of my freezer the other day and I found some roasted Hatch chiles, I decided to make up a batch of this sauce.  There is no definitive recipe for this sauce, and they’re all delicious, so change it up to your own taste. You can leave it chunky, or puree it to use as an enchilada sauce.


  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 2 tablespoons whole wheat flour
  • ½ teaspoon ground cumin
  • salt and pepper, to taste
  • 1-1/2 cups pork stock (or 1-1⁄2 cups chicken or vegetable stock) 
  • 1 cup chopped roasted and peeled Hatch chiles (remove veins and seeds if you like it milder) 
  • 1⁄4 teaspoon dried Mexican oregano


  1. In a medium skillet over medium-high heat, sauté the onion and garlic in the oil until tender (about 3 minutes)
  2. Stir in the flour, cumin, salt and pepper and cook over medium heat, stirring, for 2 minutes
  3. Stir in the stock and simmer until thick and smooth
  4. Stir in the chiles and oregano

Use immediately, or let cool and store in refrigerator, covered, for up to one day. 

To serve, reheat thoroughly. 

Photo credit: (because I forgot to take a picture of my own) 


Friday, March 3, 2017

Adapted from Pinch of Yum

This meat-free dish is made Mexican by using tofu simmered in a spicy poblano-chipotle sauce and is served over rice with veggies and fresh toppings.

Serves 4

Prep time: 15 minutes | Cook time: 15 minutes | Total time: 30 minutes


For the Sofritas

  • 1 poblano pepper, roasted
  • 3 canned chipotle peppers in adobo sauce
  • 2 tablespoons adobo sauce left over from the chipotle peppers
  • 2 garlic cloves
  • 3/4 cup fresh or store-bought salsa
  • 1 tablespoon agave
  • Salt and pepper, to taste
  • 2 tablespoons avocado oil or canola oil
  • 1 block extra-firm tofu, crumbled
  • 1 cup fresh or canned corn

For the burrito bowls

  • 2 cups cooked rice
  • 1 cup diced tomato
  • 1/4 cup diced red onion (optional)
  • Homemade or fresh salsa
  • Sour cream and fresh cilantro, for garnish
  • Lime wedges, for garnish


  1. To a blender or food processor, add all the ingredients for the Sofritas except for the oil, tofu and corn. Blend on high until the mixture is smooth, and then set it aside.
  2. Heat a large, nonstick pan over medium heat. Add 1 tablespoon of avocado or canola oil to the pan, then add in the crumbled tofu and the corn.
  3. Cook for 10 minutes, stirring frequently, until the tofu begins to brown.
  4. Once the tofu has browned, add the spicy sauce, and cover the pan. Cook for an additional 5 minutes, and then remove it from the heat.
  5. To assemble the burrito bowls, divide the cooked rice among 4 bowls.
  6. Top each bowl with the Sofritas mixture, and then add desired toppings, such as diced tomatoes, red onions and salsa.
  7. Garnish with fresh cilantro and lime wedges, and serve warm

Homemade Citrus Soda

Monday, February 6, 2017

​I made homemade citrus soda. Like Ting in St. Kitts-Nevis. Cold medicine. Bitter, sour, and sweet — with Vitamin C. Next glass will have a shot of light rum.

Grate rind from two pink grapefruits, two Meyer lemons, one lime, then extract juice

Add juice with rind to a saucepan with 12 ounces of lime simple syrup, and heat to warm. Steep for 30 minutes. Strain and cool.

This yielded a quart of base.

Mix equal amounts of base and sparkling water, and serve over ice.

Ranch Dressing

Friday, October 21, 2016

2 tablespoons dried minced onion
1 tablespoon dried parsley
1 tablespoon dried basil
2 teaspoons dried dill
1 teaspoon dried thyme
1 tablespoon garlic powder
2 teaspoons onion powder
1½ teaspoons sea salt
1 teaspoon ground pepper

Shake seasonings together in a sealed jar.

Greek Yogurt Ranch Dressing:

½ cup plain Greek yogurt
½ cup buttermilk (less if making dip)
2 tablespoons mayo (optional)
2 tablespoons homemade ranch dressing seasonings (see recipe above)

Whisk all ingredients together until well-mixed.


Serving size: 2 tablespoons

Calories: 62
Fat: 5.1g
Saturated fat: .2g
Carbohydrates: 1.7g
Sugar: .8g
Fiber: .6g
Protein: 2.8g
Cholesterol: 2.1mg


Based on the recipe at Kim’s Cravings, but I can never leave recipes alone. My mom taught me that. #thanksmom 

Balsamic Salad Dressing

Sunday, October 16, 2016

I recently went to my doctor for one thing, and several other issues were discovered. Among these was the possibility of diabetes. (After a summer off, staying away from the gym and overindulging in rich food and drink, this wasn’t really a surprise.) I was concerned enough that I’m back to the gym for at least an hour in the pool every weekday, and I started eating like a diabetic. Low carbs, fish and chicken, a little fruit and lots of veggies and in a two-week span my numbers (including cholesterol) have never been better. So fortunately for me my doctor backed off of her diagnosis, but I’ve decided that this is a good way for me to eat — especially as I quickly approach 65.

Here’s a salad dressing that fits into my plan.


4 heaping tablespoons of your favorite hummus (store bought or homemade)
1/3 cup balsamic vinegar
1 tablespoon mashed roasted garlic
1 teaspoon fresh cilantro, finely minced
salt and pepper to taste
1 tablespoon fresh lime juice


Whisk together until blended. Pour into a bottle and refrigerate.


Based on the recipe at Vegan American Princess.

Zoodles with Garlic and Capers

Thursday, October 6, 2016


4 medium zucchini, spiralized
1/2 teaspoon salt
2 tablespoons olive oil
5 cloves garlic, minced
3 tablespoons non-pareil capers, rinsed and drained
2 cups crimini mushrooms, sliced
2 teaspoons cornstarch
3 tablespoons lemon juice
zest of half a lemon
salt and pepper
1/2 cup chopped tomatoes


Spiralize zucchini, place in colander, then salt. Let drain for 30 minutes, then put in a dish towel and squeeze out as much moisture as possible.

Heat olive oil in a skillet over medium heat. Add garlic and capers and sautée until garlic starts to brown. Add mushrooms and cook until moisture releases and evaporates. Mix cornstarch and lemon juice to make a slurry. Add to skillet along with the zucchini. Cook for 3-4 minutes until juice thickens and zucchini is tender-crisp. Add salt and pepper to taste. Sprinkle with chopped tomatoes. Serve immediately.